Nach Waxmans Famous Beef Brisket Recipes
NACH WAXMAN'S BRISKET OF BEEF
"The secret is what Nach did way before anyone else: slice the meat midway through cooking. If you serve this the day after you make it, reheat, covered, for about 1 hour in a 325°F oven." Technique intrigues me, and appreciate that it is recommended to make this the day before. Posting for safe keeping. Serve with mashed potatoes or add potatoes and more carrots after slicing roast. Am sure it could be made with a smaller roast.
Provided by WiGal
Categories Roast Beef
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- Lightly dust the brisket with flour, sprinkle with pepper to taste.
- Heat the oil over medium-high heat in a large ovenproof enameled cast-iron pot or other heavy pot with a lid just large enough to hold the brisket snugly.
- Add the brisket to the pot and brown on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side.
- Transfer the brisket to a platter, turn up the heat a bit, add onions to pot and stir constantly with wooden spoon, scraping up any browned bits stuck to the bottom of the pot.
- Cook until the onions have softened and developed a rich brown color but aren't yet caramelized, 10 to 15 minutes.
- Turn off the heat and place the brisket and any accumulated juices on top of the onions.
- Spread the tomato paste over the brisket as if you were icing a cake.
- Sprinkle with salt and more pepper to taste, then add the garlic and carrot to the pot.
- Cover the pot, transfer to the oven, and cook the brisket for 1 1/2 hours.
- Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices.
- Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward.
- Check the seasonings and, if absolutely necessary, add 2 to 3 teaspoons of water to the pot.
- Cover the pot and return to the oven.
- Lower the heat to 325°F and cook the brisket until it is fork-tender, about 2 hours.
- Check once or twice during cooking to make sure that the liquid is not bubbling away. IF it is, add a few more TEASPOONS of water-but not more. Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices.
- It is ready to serve with its juices, but, in fact, it's even better the second day.
Nutrition Facts : Calories 476.3, Fat 21.5, SaturatedFat 7.3, Cholesterol 168.7, Sodium 260.9, Carbohydrate 9.9, Fiber 1.9, Sugar 4.6, Protein 57.7
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- Preheat the oven to 375°F (190°C). Be ready with a large ovenproof enameled cast-iron pot or other heavy pot that has a lid and is large enough to just barely (or snugly) fit the brisket.
- Lightly dust the brisket with flour, if desired. Sprinkle the brisket with pepper. Heat the oil in the pot over medium-high heat. Add the brisket to the pot and cook until crusty and browned areas appear on the surface here and there, 5 to 7 minutes per side.
- Transfer the brisket to a platter. Increase the heat under the pot a little, add the onions, and cook, stirring constantly with a wooden spoon and scraping up any browned bits stuck to the bottom of the pot, until the onions have softened and developed a rich brown color but aren’t actually caramelized, 10 to 15 minutes. Remove the pot from the heat. Place the brisket on the onions and pour any juices that accumulated on the platter over the brisket.
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- Preheat oven to 375ºF. Peel the onions and thickly slice them crosswise (not through the root). Put onion slices into a big bowl and separate them into rings. Set aside.
- Heat oil in the pot over medium heat. Brown the brisket all over. If the brisket is larger than the pot, you’ll need to work with it, pushing it around and down into the oil and flipping it over and moving it, until you’ve got a nice brown color and crusty bits over most of the meat. Transfer the brisket to a platter and add the onions to the pot.
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